Manufacture of chocolate in bulk.



ALLAGHER. MANUFA CHOCOLATE IN BULK.

APP]. LED FEB. 10. 1915.

1,152,166. Patented Aug. 31,1915.

pnrrnn srarnsrarnnr oration.

HUGH o. GALLAGH R, on MILTON, lvinssacnusnrrs.

MANUFACTURE OF CHOCOLATE IN BULK.

Specification of Letters Patent. Patented Aug; 31, 11915.

Griginal application filed June 10, 1914. Serial No. 844,373. Dividedand this application filed February 10,

. v 1915. SeriaI no. 7,448.

To all whom it may concern: p

Be it known that 1, HUGE; C. GALLAGHER,

a citizen of the United States, residing at Milton, in the county ofNorfolk and State of Massachusetts, have invented certain new and usefulImprovements in the Manufacture of Chocolate in Bulk, of which thefollowing is a specification, reference being had therein to theaccompanying drawing.

One of the principal features of my invention relates to the manufactureof chocolate in bulk, and it resides in the particular shape given to amass of chocolate, where-' by when in molten condition, the chocolatemay cool comparatively quickly, solidify and have throughout a desireduniform texture; and, when cool, maybe most economically packed in casesfor transportation and storage.

This application'is adivision of appl cation Serial No. 844,373 forLetters Patent for improvements in the manufacture of chocolate in bulkand 111' cases for its transportation, filed by me June 10, 1914:, for

Apr. 6, 1915, were granted to met It has been common practice, whenchocolate was to be sold in bulk, to moldthe chocolate into rectangularcakes,-say 9%"): lS-l xlg and weighing ten lbs. each; and then to placethem in a wooden box of corresponding length and breadth, and deepenough to hold, for example ten pieces. But when so shaped and packed,the chocolate frequently breaks during handling and transportation;while the corners of the boxes may be easily pried up sufliciently topermit pieces of the chocolate to be purloined. Further, the boxesthemselves are not of the most economical form, as to weight, and amountof Wood required, and after the chocolate is removed, they becomeuseless to the purchaser. In attempting to overcome these objections,applicant caused the chocolate to be molded into a solid disk, adaptedto be contained in barrels, and having its thickness increased over thatof the cake chocolate; but it was found that the texture of thethroughout, especially its central portion; and that greater time wasrequired for the disk to cool. To remove these objectionable conditions,various other experiments were made; finally one met with success, viz.,that of casting the chocolate in the form of a disk was not uniformring, instead of a disk, so that not only was the heat radiating surfaceof the mass of chocolate near its center, increased in area an amountequal to that of the sides of the hole of the ring; but there was absentand consequently not to be radiated, the heat that would otherwise havebeen in the ma terial removed from the center of the disk to gain thisincrease in heat radiating surface for thering. In other words, asbetween a disk, and a ring, of molten chocolate of the same diameter andthickness, the ring has fewer inherent heat units, and a greater heatradiating surface at its central portion than has the disk.Consequently, it will cool quicker than the disk, and have, as a fact, auniform texture throughout, whereas the disk will not. Aud further thering shape is' most desirable for transportation purposes in thatitallows the use of a cylindrical packing case, anda standard or stay inthe longitudinal axis of the case. The advantages of such a receptacleare that a cylinder of given capacity, has less material in itsconstruction than does a rectangular box, costs less, weighs less, hencefreightage is less; and at the same time the stay, While aiding ingiving rigidity to the case and, further, in reducing the necessity ofso much material in the'case, and hence its cost, also servesfor-centering and transversely supporting, yieldingly to a certainextent, the contained chocolate rings.

In the drawings illustrating the principle of my invention and the bestmode now known to me of embodying the same in operative structure,Figure 1 is a perspective view of a mass of chocolate in bulk, the formof which embraces the first part of my invention. Fig. 2 illustrates inperspective a metal mold of the shape desired to give the chocolate theshape shown in Fig. 1. Fig. 3 is an enlarged vertical section of the.mold with chocolate contained therein. Fig.

v 4, upwardly and1outwardly flaring sides 5, and a central opening inits bottom, closed I twenty lbs., while the mean diameter'of thehole isabout two: inches; 7 shape, a metallic mold or pan 3' of corre spondingform is provided. It .is of the or- T 70 .1 givei i dinary tin-panconstruction, with a bottom fromwithin the mold, by'a hollow core 6having the shape and size of the hole through, the ring, 2'. e. afrustumof a: cone,

' inverted in relation to: that formed by the sides of the mold. 7

Obviously, the chocolate ring, ,may be. formedby pouring. chocolate, ina melted state, into the pan 4, as shown in Fig. 8., the temperature ofthe room where this takes place being, say 70 Fahrenheit. To cool,

vit .is .removed to another room having a temperature of.ab'out40Fahrenheit. Here it remains, forexample, eight hours; the heat of" thechocolate, radiating from all of its surfaces; thatheat whose flow iscontrolled by the presence of the hollow core 6, being radiated in'sucharwav as to leave the texture ofthe chocolate of the central portion,substantially the. same as that of the'rest of the ring. In this manner,the first condition required, is fulfilled. 'Simultaneously, the

chocolate is givenits exterior shape, that of I made, would embody thefirst feature of my invention. r V

Acaseor receptacle 7, Fig. i is made of thin Wooden staves, iscylindrical in form,

and slightly larger in diameter than the ex- 'treme-diameter ofthe rings1i Hoops 8 en circle it, and top and bottom heads 9, 10, close its openends. The inside is lined with heavypaper 11, andthere held by two hoops12 near the ends of the case, which also serve asabutments for theheads. u A wooden standard or stay 13, smaller in diameter than theholes2 through the chocolate rings,

is removably secured in longitudinal axis of the case as by large nails14 passing through theheads into the end portions of the standard; lockhoops 15, also, tend to hold the case heads in place, while a hand rin16 and staple 17 aid in the removal of the iead forming the top of thecase.

, How the rings of chocolate are packed in the case is apparent from aninspection of Fig. 4. The top head 9 being assumed to have been removed,rings 1, l, are slipped down over the standard 13 into the case, untilit is filled; the standard tending to hold the rings outof contactwith'the sides of the case; next the top head is pushed against theabutting ring 12; a nail 1 1 driven through the head into the top end ofthe standard, and the lock hoop 15 nailed into place.

Having described my invention, and all of its advantages, heretoforementioned; and desiring to protect it inthebroadest manner legallypossible, What I claim is:

A mass of chocolate cast in molten condition, in the form of aringhaving a crosssection and a diameterthatwill permit the molten ring tocool and solidify, and when so solidified have the desired uniformtexture.

Iii-testimony whereof I hereunto aflix my signature in the presence oftWo witnesses.

, HUGH C. GALLAGHER.

Witnesses:

CHARLES F. RICHARDSON, WILLIAMS B. BROOKS, Jr.

Copies of this patent may be obtained for five cents each, by addressingthe Commissioner of Patents,

- Washington, D. 0.

